sopa de lentejas (andalucian lentil soup)

Ingredients

• Servings: 6
• 1 1/4 cups dry brown lentils, soaked overnight and drained
• 2 slices bacon, chopped
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 2 roma (plum) tomatoes, chopped
• 2 links spanish chorizo sausage, casing removed, chopped
• 1 bay leaf
• 2 cups water, or as needed
• 2 potatoes, peeled and cubed

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 9 hrs 15 mins


• heat olive oil in a large pot over medium heat. cook the bacon just until it starts to brown a bit, 5 to 8 minutes. add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
• stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. add lentils and water (water should be about an inch deeper than the level of the lentils). bring to a boil over high heat. reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
• put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.